Ambiano FPD1000 Instruction Manual - Page 13

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Ambiano FPD1000 Instruction Manual
Coffee and Walnut Layer Cake
For the Sponge
•
½ cup walnut pieces
•
8 ounces superfine sugar
•
2 sticks soft unsalted butter (plus some
for greasing)
•
1 cups all-purpose flour
For the Buttercream Frosting
•
3¼ cups confectioners' sugar
•
1½ sticks soft unsalted butter
•
2½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
•
Approx. 10 walnut halves (to decorate)
Method
1.
Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
2.
Butter two 20cm / 8inch sandwich tins and line the base of each with baking
parchment.
3.
Using the processing disc, put the walnut pieces and sugar into the food processor
bowl and blitz to a fine nutty powder.
4.
Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder,
bicarb and eggs and process to a smooth batter.
5.
Add the milk, pouring it down the funnel with the motor still running, or just pulsing,
to loosen the cake mixture: it should be a soft, dropping consistency, so add more
milk if you need to.
6.
Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or
until the sponge has risen and feels springy to the touch.
7.
Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them
out onto the rack and peeling off the baking parchment.
8.
When the sponges are cool, you can make the buttercream.
9.
Pulse the confectioners' sugar in the food processor until it is lump free, then add the
butter and process to make a smooth icing.
10. Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while
still hot to the processor, pulsing to blend into the buttercream.
11. Then beat in the hot coffee liquid.
12. Place 1 sponge upside down on your cake stand or serving plate.
13. Spread with about half the icing; then place on it the second sponge, right side up
(i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the
remaining icing in a ramshackle swirly pattern.
AFTER SALES SUPPORT
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AUS
•
4 teaspoons instant espresso powder
•
2½ teaspoons baking powder
•
½ teaspoon baking soda
•
4 large eggs
•
1 - 2 tablespoons milk
MODEL: FPD1000 PRODUCT CODE: 9748 07/2019
.
Basic Shortcrust Pastry
Ingredients
•
2 cups (300g) plain (all-purpose) flour
•
145g butter
•
2–3 tablespoons iced water
Method
1.
With the dough blade, process the flour and butter in the food processor bowl until
the mixture resembles fine breadcrumbs. While the motor is running, add enough
iced water to form a smooth dough.
2.
Remove dough from the bowl. Knead very lightly then wrap the dough in plastic wrap
and refrigerate for 30 minutes.
3.
When ready to use, roll out on a lightly floured surface until 3mm thick.
Dark Choc-Chip Cookies
Ingredients
•
125g unsalted butter, chopped
•
100g (½ cup, firmly packed) brown
sugar
•
70g (1/3 cup) caster sugar
•
1 egg
Method
1.
Preheat oven to 180C. Line 3 baking trays with non-stick baking paper.
2.
With the dough blade, place the butter, brown sugar, caster sugar, egg and vanilla in
the food processor bowl and process until the mixture is creamy.
3.
Transfer to a large bowl. Sift in the flour. Add the choc bits. Use a wooden spoon to
mix until well combined.
4.
Place dessert spoonfuls of the mixture, about 4cm apart, on the lined trays. Bake
in oven for 12 minutes or until golden. Set aside on the trays for 5 minutes to cool
before transferring to a wire rack to cool completely.
AFTER SALES SUPPORT
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AUS
•
1 teaspoon vanilla essence
•
225g (1 ½ cups) self-raising flour
•
190g (1 cup) dark cooking choc bits
MODEL: FPD1000 PRODUCT CODE: 9748 07/2019